There is something so cozy about a big bowl of soup on a chilly fall day! This Creamy Chicken Corn Orzo Soup is packed with tender chicken, sweet corn, creamy broth, and orzo. A little lemon at the end brightens it all up.
If you love cozy chicken soups, try my Chicken and Rice Soup next. And if you are ready for more cozy bowls, check out some of my Easy Fall Soup Recipes.
Ingredients & Substitutions
- Chicken: I use boneless, skinless chicken breasts cut into bite-sized pieces. You could also use boneless, skinless chicken thighs if you prefer dark meat.
- Best Chicken Seasoning: My homemade Best Chicken Seasoning adds lots of flavor to the chicken with a simple blend of spices. (Seriously, there is a reason I call it the best!) If you have a favorite chicken seasoning, you can use that instead.
- Olive Oil: Olive oil is used to cook the chicken and vegetables. You could substitute avocado or another neutral oil.
- Onion: Yellow onion adds a little sweetness and flavor. White or sweet onion would also work.
- Garlic: Freshly minced garlic gives the soup the best flavor, but jarred minced garlic can be used in a pinch.
- Spices: Paprika, cumin, dried thyme, and a pinch of cayenne add warmth and a little spice. You can adjust the cayenne to taste.
- Corn: I use both creamed corn and whole corn kernels. The creamed corn helps make the soup thick and creamy, while the whole kernels add texture. Frozen corn can be used in place of canned corn.
- Chicken Stock: Chicken stock adds flavor to the soup. Chicken broth can also be used.
- Milk: Whole milk gives the soup a creamy texture. You can use 2% milk, but I would avoid skim milk since it will make the soup less creamy.
- Worcestershire Sauce: Just a little adds savory flavor and depth to the soup. You can leave it out if needed.
- Orzo: Orzo is a small, rice-shaped pasta that cooks right in the soup. Another small pasta could work, but the cooking time may vary.
- Sharp Cheddar Cheese: Freshly shredded sharp cheddar melts into the soup and adds a rich, cheesy flavor. Mild cheddar can be used, but sharp cheddar gives you more flavor.
- Lemon Juice: Lemon juice brightens the creamy soup and balances the richness. Fresh lemon juice is best.
- Salt and Pepper: Add these to taste at the end, since the chicken seasoning, stock, Worcestershire sauce, and cheese all add some salt.
FAQs
Can I use rotisserie chicken?
Yes! Rotisserie chicken or leftover shredded chicken is a great shortcut for this soup. Skip cooking the chicken and simply shred or chop about 3 cups of cooked chicken. Add it when you add the orzo so it has time to warm through.
Can I use frozen corn?
Absolutely. Frozen corn works well in place of the canned corn kernels. Add 2 cups directly to the soup; there is no need to thaw it first.
Can I use a different pasta instead of orzo?
Yes. You can use another small pasta, but keep in mind that cooking times will vary. You may also need to adjust the amount of liquid depending on the pasta you use.
Can I make this soup ahead of time?
You can, but the orzo will continue to absorb the liquid as the soup sits. For the best texture, I recommend enjoying it soon after making it. If making it ahead, you may need to add a little extra chicken stock or milk when reheating.
What to Serve with Creamy Chicken Corn Orzo Soup
This soup is hearty enough to be a meal on its own, but I love adding something simple on the side.
- Crusty bread: Perfect for soaking up the creamy broth. Try my French baguette or simple sourdough bread.
- Dinner rolls: Soft, warm, easy dinner rolls or my butter swim biscuits are always a good match for soup.
- Simple green salad: A crisp side salad adds a fresh contrast to the creamy soup.
How to Store Creamy Chicken Corn Orzo Soup
Refrigerator: Let the soup cool slightly, then transfer it to an airtight container. Store in the refrigerator for up to 3 to 4 days. The orzo will continue to absorb the liquid as it sits, so the soup will thicken. Add a splash of chicken stock or milk when reheating to loosen it back up.
Freezer: I don’t recommend freezing this soup because the milk and cheese can separate when thawed, and the orzo can become soft and mushy. For the best texture, enjoy it fresh or within a few days from the refrigerator.
Reheating: Reheat individual portions gently in the microwave, stirring halfway through, or warm the soup in a saucepan over medium-low heat. Add a little chicken stock or milk as needed until it reaches your desired consistency.
Creamy Chicken Corn Orzo Soup
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Best Chicken Seasoning
- 2 tablespoons olive oil
Soup
- ½ yellow onion, finely diced
- 2 teaspoons garlic, minced
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- Pinch of cayenne pepper
- 1 can (14 ounces) creamed corn
- 1 can (14 ounces) corn kernels, drained, or 2 cups frozen corn
- 3 cups (24 ounces) chicken stock
- 3 cups (24 ounces) whole milk
- 1 teaspoon Worcestershire sauce
- 1 cup (170 g) orzo, uncooked
- 1 cup (113 g) sharp cheddar cheese, shredded
- 2 tablespoons lemon juice, about ½ lemon
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Chicken
- Season the chicken evenly with Best Chicken Seasoning.
- Heat the olive oil in a large pot over medium heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
Soup
- In the same pot, add the onion and cook for 2 to 3 minutes, or until softened. Add the garlic, paprika, cumin, thyme, and cayenne pepper. Cook for 30 to 60 seconds, stirring constantly.
- Add the creamed corn, corn kernels, chicken stock, milk, and Worcestershire sauce. Stir to combine and bring to a gentle simmer.
- Stir in the orzo. Return the cooked chicken and any juices from the plate to the pot. Simmer for 8 to 10 minutes, stirring occasionally, until the orzo is tender.
- Reduce the heat to low and stir in the cheddar cheese until melted and creamy.
- Remove the pot from the heat and stir in the lemon juice. Taste and season with salt and pepper as needed.
- Garnish with fresh parsley and serve immediately.
Did you make this recipe?
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